Category: Pasta

Roasted Antipasto Salad

I never thought I’d say this but Tiktok is actually good for SOMETHING. The viral baked feta pasta that took the internet by storm last week got me thinking!

It’s salami o’clock here at Busy in Brooklyn, which means it’s that time of year that I make something WOW with Abeles & Heymann salami in honor of Purim (since salami is hung like the evil Haman in the Purim story!).

So what do you think I did? I roasted up those tomatoes with olives, onions, garlic and yes, SALAMI,  a la ANTIPASTO. I mean, HOW. GOOD. DOES. THAT. LOOK. (no that’s not a question!)

So, I toss up that roasted antipasto medley with some tricolor pasta for a BOMB appetizer that is just perfect for your Purim meal. I am in love. Thank you TikTok.

So, a few things about this “recipe”, it’s not really a “recipe”. Go ahead and roast whatever you like in there – artichokes, mushrooms, peppers, chickpeas. Just give it all a nice drizzle of oil and let it go for a while until it’s all soft and tender.

And feel free to use some bowtie pasta, or whatever shape you like, or for a no-carb version, toss it with some hearts of palm spaghetti!

Or just serve as an appetizer with some crusty bread. SALAMI HAS NEVER LOOKED SO GOOD!

Other Salami Recipes:

last year: salami nduja
two years ago: salami tarte tatin
three years ago: salami potato latkes
four years ago: salami babka
five years ago: salami quiche
six years ago: beer battered salami chips with beer mustard
seven years ago: drunken hasselback salami
eight years ago: salami chips

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Hawaij Couscous

It all started with Zahav, the fabulous book on Israeli cooking by Michael Solomonov. Reading Michael’s descriptions of traditional Yemenite soup made me want to charter a flight to Israel, but I did the next best thing: I purchased some Hawaij (and practiced the pronunciation more times than I’d like to admit….CHA-WAYIJ). I was hooked.


There’s just something about the warm golden spices that transports me – and I don’t even know where. I’m 5th generation American on my Mom’s side, and while my Dad is Israeli, his Ashkenazi mother was cooking up shlishkes when he was a kid. I’ve got no Sephardic blood, although I later married into a Syrian family where they cook up their couscous with allspice. This, then, is the power of hawaij, I decided. It has the ability to carry you to a place you never even knew – but it feels like home. Perhaps it’s my souls yearning for Jerusalem, the city of gold, the color of this truly intoxicating blend: Zahav.


Of course the first thing I cooked up with Hawaij for soup wasn’t soup. Because I never go the traditional route (you should know that by now). Instead, I made Jerusalem Hummus in Jars, followed by Hawaij Garlic Confit  (you can find that life-changing recipe in my cookbook, Millennial Kosher), some roasted chicken and potatoes, and, yes, finally the soup (where I mixed the meat and chicken in one pot). I also explored the sweet side of Hawaij, with Hawaij for coffee – although of course not in coffee – with my Hawaij Honey Cake.

If you’re confused – let me explain. Hawaij is so good – the Yemenites decided to make two blends – one sweet and one savory. The savory one is used for classic Yemenite soup and the sweet one, for coffee. But the magic spice deserves more and I’m all over it.


So this summer I was putting up a last minute pot of Israeli couscous when I realized I was out of chicken and vegetable stock. I prefer not to cook my couscous in water, since it’s kind of bland, so I looked through my spice cabinet to see how I could improvise. The hawaij for soup looked at me and I realized that if I didn’t have soup – then I could just let the hawaij for soup take it’s place, and then THIS happened! It’s everything you never knew you wanted in Israeli couscous and it’s about to become your go-to recipe.


And since I know by your messages that y’all have hawaij in your cabinets by now, no need to go searching. Just make sure you use the savory blend otherwise this will be a couscous to remember for other reasons  (insert facepalm here!).

Related Recipes:

hawaij honey cake with labneh frosting
Jerusalem hummus in jars

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Lasagna Roll-Up Blintzes

I don’t know about you, but the only thing that keeps me from making blintzes on Shavuot is the crepe-making. The rest of the process is fairly easy, and I don’t even mind the light frying. But those crepes, man they are hard to nail down.

My mom so hates the crepe-making process that she’s been ordering her crepes ready-made from a caterer for years. Instead, she puts her attention on delicious homemade fillings – creamy potato with deeply caramelized onions and sweet cheese with an apricot sauce for dipping. I’m getting hungry just thinking about it!


I’m all for finding the easier way around dishes and this lasagna roll-up blintz hack is no exception! I love me some savory lasagna roll-ups, filled with spinach-flecked creamy ricotta and oozing with cheesy mozzarella, so why not go sweet, amIright? Dredging the sweet-filled pasta sheets in Corn Flake crumbs and frying them really takes it over the top, and I’m one happy crepe-free Momma.

What I really love about these decadent Shavuot treats is that they truly resemble blintzes, and if you want to stay away from the fryer, just go ahead and serve them up without the breading. You can add some chopped nuts for texture, and of course the requisite sour cream and strawberry sauce. Cuz blintzes without sour cream are a sad, sad thing.

Those of you that have been following my diet journey over on Instagram know that I’ve been staying away from delicious carby treats like these for the past couple of weeks, so I had to send them straight out of the house as soon as I was done making them. I don’t have the willpower to say no to a piping hot plate of sweet, crunchy, cheesy pasta rolls, do you? If your answer is yes, please tell me your secret ‘cuz I’m gonna need it come the cheesecake holiday.

We’re pretty low key when it comes to dairy in my house – I only serve it once a week, and it’s usually pizza, mac ‘n cheese or baked ziti. But Shavuot? Shavuot is the time for cheesy French onion soup, 4-cheese lasagna, a cheese board of your dreams, and of course plenty of cheesecake and blintzes. And lets not forget the dairy ice cream either. G-d help me survive this decadent holiday!

I’m thinking I’ll have to have some healthy options at the table too. Like these cheesy stuffed mini peppers, this three-cheese rollatini rose pie, the most amazing kid-friendly broccoli poppers, plus these cutesy roasted eggplant parmesan starters.

Now if we’re talking the decadent part of the meal, obv we have these insane roll-ups, which will be an amazing side to my caramelized peach and gouda quesadillas and 3-cheese broccoli pull-apart buns for the kids.  I’m thinking goat cheese ice cream for dessert, and definitely my Torah cannoli, ‘cuz that’s what the holiday is all about – stuffing our face with cheese and the giving of the Torah.

I’m pretty stoked to be hosting my mom for the first time this year – she’s usually the one who hosts, so I better get my menu planned. Stay tuned, I’ll share it with you soon. In the meantime, have a look at the Index for some inspiration!

Lets get rollin’!

Related Recipes:

spinach lasagna roll-ups
how to build a crepe bar
parmesan lasagna chips with pizza hummus
quick and easy lasagna

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Stuffed Cabbage Bolognese

A couple of months ago, the kosher culinary school that I attended sadly closed down. I remember bumping into another alumni and we shared our disappointment in the school’s closing. “Do you realize,” she said, “that our diplomas aren’t going to be worth anything anymore? Don’t you care?” I thought for a minute and realized, that no, I didn’t care, because it wasn’t really worth anything to me to begin with.

Being a Chef isn’t something you learn and file away in a drawer. It’s something you become, irregardless of schooling. A true chef never stops learning. They are constantly honing their skills, reading, watching and improving. I don’t need a piece of paper to show that I went to culinary school. The love that I put into my dishes, the effort that I put into my technique and the taste of the finished product is all a testament to my knowledge and understanding of food.

And still, I have a hard time calling myself a Chef. I have so much more to learn. I’ve never worked a restaurant kitchen. Never smoked a piece of meat. Never butchered anything. OK – never butchered anything correctly. Forgot how to break down a fish. Have yet to make a Thanksgiving turkey. Chef? I think not.

I so strongly believe this, that in the hundreds of cooking classes I’ve given around the country, I refuse to wear a Chef’s jacket and wear an apron instead. I feel like I’m a cook, just like my audience, and we’re learning together.

It’s this attitude that has allowed me to learn about interesting dishes and techniques, not necessarily from other Chef’s, but from average cooks. I’m always open to chatting about food and recipes, and hearing what’s cooking in other people’s kitchens. I’ve come home with amazing recipes from people I bump into in the supermarket, or on the train. I belong to lots of Facebook cooking groups and I love to browse through the Pages and see what’s cookin’ in other peoples kitchens.

Alas, and getting back on track here… that’s precisely how this recipe happened. I saw a recipe for an unstuffed cabbage with noodles made by Danielle Cooper Lader on the What’s for Supper Facebook page and it looked so amazing that I had to try my own version! I used my Bubby’s amazing cabbage & flanken soup recipe as my starting point and just went from there! It’s kind of a cross between lokshin and cabbage and stuffed cabbage, both popular Hungarian dishes that I grew up eating. And you know me and mashup recipes. This one is a winner!

In five years of blogging, this is my first time posting on a Saturday night, I just really wanted to get this up for you in time for the seconds days of the Chag! Soooo much easier than stuffed cabbage, and dare I say even more delicious. Chag Sameach!

Related Recipes:

Bubby’s cabbage soup with flanken
Passover stuffed cabbage
how to stuff cabbage
spaghetti squash bolognese
veal marsala bolognese

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Spinach Pappardelle with Feta
& a Fried Poached Egg

I’m pretty proud of myself. You see, usually when I make lists, it’s just to get stuff off my head and onto a piece of paper. But every since I made my 2016 Foodie Resolution List, I’ve actually been making my through it!

Case in point: fried poached eggs. Well lookie here! Amazingly crisp and perfectly runny eggs dripping their way down some silky pappardelle pasta with bright green spinach. Perfection on a plate.

I’ve also mastered soft pretzels, fresh pita, caramel and I’ve got kataifi waiting in my freezer. That’s almost 5 out of a 9 and it’s only February! This is going to be one productive year in the BIB kitchen. Are you excited?

Now a foodie confession. It’s hard to admit but I was never one for feta cheese. Just something about the texture was off to me, so Greek salad was never on the menu.

But then Natural & Kosher cheese sent me their new brined feta and lo and behold, I loved the stuff! I also realized that if you grate it, the texture is so light and appealing, and when you add it to hot pasta, it’s salty goodness melts into the sauce. So there! I kinda like feta now!

It’s hard not like to cheese when it’s coated in egg yolk, crispy breadcrumbs and delicious sauteed spinach. This recipe really brings together all of my favorite things. Papardelle pasta being one of them.

I’m really not one for heavy pasta dishes like spaghetti bolognese or even baked ziti. Give me some linguini with olive oil and a poached egg and I’m set. With pasta being so heavy, it really keeps things light, instead of the thick tomato sauces that are commonly used. And can you imagine this with zoodles? OMG delish. I’m definitely going to give it a try.

Speaking of zoodles, my dieting hasn’t been going too well these days. I think it’s the winter blues. With all the freezing weather and snow, I’ve been craving comfort food. Like pasta. And carbs. Lots and lots of carbs.

The funny thing is I met someone in the store yesterday who looked at me with her mouth hanging open, saying I had lost so much weight. I wondered when was the last time she saw me because I’ve more or less been the same weight for a while now (which is very far from skinny). I guess it was the awesome coat I was wearing, that always seems to make me look skinnier than I am. Don’t you just love those wardrobe pieces? I took the compliment happily and then went on to the bakery aisle where I snatched up a crusty baguette. Oh carbs how I love thee.

But now, NOW that I sorta like feta, I’ve got to order me some Greek salad. Summer is just a couple of months away. And no matter how skinny said coat makes me look, it’s going to be making it’s way the back of my closet come June. I think it’s time to chuck the pappardelle and bring out my spiralizer.

But wait, first Purim. Some hamantaschen. And then. OK??


This post was sponsored by Natural & Kosher Cheese. Follow them on FacebookTwitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

spinach rotini pasta
pasta-free spinach manicotti
spaghetti squash with sauteed spinach and mushrooms
roasted eggplant parmesan with feta
summer tomato feta salad

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